One of the huge advantages of living and working in Seattle is that you have a vast array of vendors at your fingertips over at Pike’s Place Market. I really love it and I have gotten to know several of the vendors quite well. It is not uncommon for me to get hugs from some of them, some shout out “Hello chef” as I pass by (a bit embarrassing I will admit), they will always tell you the latest and greatest of what they have that day, and often they are eager to hand you samples to taste. It is not uncommon on days that before 11 A.M. I have smelled mushrooms, sampled cheeses, tasted herbs, and have taken bites of fruit so fresh and ripe I swoon.
I often stop off at some of the vendors on my way home from work. Sometimes I come home with different fruits and veggies for the week. There are other days I come home with anything from fresh truffles, ramps, green garlic, and just about anything that you wouldn’t find at your average corner market. We (Seattlites) are so lucky to have this all a pulse away. Most importantly, I love that I can walk up at any given time and ask any vendor “What is good this week?” and they openly tell you what you should and should not get. While I was being told at how fabulous some of the new oranges were the vendor looked at me and said, “I have bananas so ripe right now I need to get rid of them. I will give you a bunch for $1-.” You do not need to ask me twice about something like that.
So I headed home with my oranges and bananas and pondered what to make. I placed the bananas in a bowl at home and gave it a day to think about it. By the next morning I had my heart set on a cake. Why it was just a couple weeks ago I made banana muffins, so it was logical that I graduate on to CAKE! And not just a plain old banana cake, I was thinking of a chocolate chip banana cake with peanut butter cream cheese icing. I stopped in at the dairy vendor at Pike’s Place Market on my way home to get some fresh buttermilk for the cake. In my opinion, if you want a moist banana cake you need buttermilk!
By the time evening rolled around my apartment smelled fantastic as that banana cake baked. I let the cake cool and chill over night and the following day I prepared the icing. Slicing the cake to fill and also top it with the icing was perfection. The banana cake is really moist and a rich peanut butter cream cheese is not too sweet and compliments it perfectly. The bits of chocolate chips through out the cake offset the buttery sweetness of both the cake and icing. Brian and I each had a slice after dinner and savored every bit. I brought a big portion to work the next day to share with others in the kitchen. Brian brought a reasonably large piece with him to the office as well. My kitchen staff and Brian’s office enjoyed it so much many came back for seconds. I’m not judging…it is pleasing to see so many enjoy something you loved to make. And to think: If the vendor at the market didn’t let me know how great the bananas were this whole cake might have never happened!?!
Banana Chocolate Chip Cake with Peanut Butter Cream Cheese Icing (serves 30)
Banana Chocolate Chip Cake (one 10 inch and one 6 inch cake)
3 cups AP flour
2 teaspoons baking soda
2 teaspoons kosher salt
1 cups sugar
1 cup light brown sugar
8 oz butter (room temperature)
3 large eggs
1 1/2 teaspoons vanilla extract
2 cups mashed very ripe bananas (4 bananas)
1 cup buttermilk
1 bag of dark chocolate chips (10 oz)
First, preheat your oven to 325 degrees. Grease, parchment line, and flour two pans (shape of your preference) and set aside.
Next, in a bowl mix together you flour, baking soda, and salt – place tit aside. in the bowl of a standing mixer place your butter and both your sugars and mix with a paddle attachment until it is smooth and well combined. Add the vanilla and eggs (one at a time) until well combined. Be sure to stop and scrape down the sides of the bowl so that it is well combined. Add in your mashed bananas and mix evenly.
Then, add a bit of your flour mixture and mix until just combined. Follow with a bit of you buttermilk and gently mix until combined. Repeat the process in two more steps until all your batter s well combined. Fold in your chocolate chips. Pour the batter evenly into your two pans and place in the center of your oven. Bake about 45 minutes rotating half way though. You are looking for the cakes to be firm and set, and have a thin knife or toothpick test the cake cleanly – with no gooey cake batter stuck to it.
Finally, let the cake cool to room temperature in the pan for about two hours. Then, place it in your refrigerator over night. The next morning, pop your cake out of the pan, remove the parchment, and slice each cake in half horizontally. Proceed with the icing recipe below.
NOTE: It is always best to pop a cake out of the pan once chilled in it overnight. You will see it almost always will pop out smoothly and in one piece. Also, it is best to slice a cake when completely chilled. It will result in your cake slicing more cleanly, neatly, and without many crumbs.
Peanut Butter Cream Cheese Icing
12 ounces cream cheese (room temperature)
8 oz butter (room temperature)
3 cups confectioners’ sugar
1/2 teaspoon salt
2 cups creamy peanut butter (organic)
1 tbsp pure vanilla extract
First, in the bowl of a standing mixer fitted with a paddle attachment place you butter and cream cheese and mix on medium until the butter and cream cheese are well combined. You want to be sure there are now lumps of either ingredient and that it is all smooth. Add in your peanut butter and mix again to combine. Be sure to scrape down the sides of the bowl so that all your mixture is well combined and smooth.
Next, add in your vanilla and combine well. Then slowly add your powdered sugar with the salt, a little at a time until all is mixed and well combined. You are looking for the mixture to be smooth and easily spreadable. If you feel the mixture is too stiff you can add 1 – 2 tbsp of milk at a time while mixing to thin out the icing and make it as soft and spreadable as you like.
Finally, scoop some of the icing you mixed onto one half of the cut sides of the cake. You will want to do this for both sized cakes, Spread the icing out to all the sides of your cake evenly. Top the icing you spread with the other half of the cake for each size, Again spread the reminder of the icing over the top of each cake. If your like you can swirl the icing to make it look pretty, but smooth works just as well. You can top the smaller cake above the larger one, chill if not serving right away, but let sit out at room temperature for an hour before eating. (Cake should last for up to a week.)
NOTE: If you feel necessary you can place the smaller cake on a piece of plastic wrapped card board cut to match, but only if you are worried about the two cakes touching. one another. I let them sit directly on one another and they separated finely.